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		Math for the professional kitchen / the Culinary Institute of America ; Laura Dreesen, Michael Nothnagel, and Susan Wysocki. by Dreesen, Laura [author.] \| Nothnagel, Michael [author.] \| Wysocki, Susan [author.] \| Culinary Institute of America. Publisher: Hoboken, NJ : Wiley, [2011]Copyright date: ©2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.50151 DRE 2011] (3). Place hold
		Cooking as a chemical reaction : culinary science with experiments / Sibel Ozilgen. by Ozilgen, Z. Sibel [author.]. Edition: Second edition.Publisher: Boca Raton : CRC Press, Taylor & Francis Group, 2020Availability: Items available for loan: Taylor's Library-TU [Call number: 664.07 OZI 2020] (1). Place hold

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